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Paleo Southwest Frittata

When I said I liked Mexican food, I wasn’t joking. No really, I could eat it all day, every day. This Southwest Frittata hit the Mexican taste buds on the spot! To be honest, I’m not a big breakfast fan. I normally just like to drink my ‘fatty’ coffee (aka Bullet Proof Coffee) and then wait and eat at lunch time. But a few weekends ago I decided I wanted to mix up a frittata and what better way than to make it a Southwest Frittata!

Frittatas are so easy to make, like ridiculously easy. And I especially love when I can cook in my cast iron skillet. In my opinion, the chorizo and guacamole set this frittata apart from its fellow frittatas. I cooked this in a 9 inch cast iron skillet, which kept the frittata pretty thin. You could try a smaller skillet but this worked well for me. I cut the frittata up into pie-like slices and then created a frittata sandwich with guacamole in the middle. De-Lic-Ious!

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Most days you can find me sipping my favorite bulletproof coffee blend, petting my cat, and creating good food recipes we can all enjoy. I’m a small-town Missouri food blogger, podcaster, and author with big aspirations. Let's chat more →